Prawn salad with red currant sauce on a bed of rocket or arugula - a light, easy meal, perfect for a summer lunch.
This prawn salad with red currant sauce is one of the best meals I had in the last weeks, I think.
I decided to make this recipe mostly to be able to use some of the millions of red currants my neighbor seems to have in her garden this summer and because I wanted to make something a bit unusual. A spicy red currant sauce that complements the tenderness of the prawns and the pepperiness of the rocket perfectly.
I absolutely loved the prawns, I could eat them cooked this way every day, but it is the savory red currant sauce that made this recipe special. Sour, hot, sweet – all in one - and that poured over that peppery rocket – heaven!
So although I made the sauce, especially for this particular dish, I used the rest of it to dress a couple of salads over the next few days, so I can say that this sauce makes a wonderful dressing as well.
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What do you need?
- Prawns or shrimps:
- They are not the same, but they can be used interchangeably in this recipe.
- Fresh is best, but frozen and properly thawed will have to do sometimes; fresh seafood is not abundant where I live.
- They should also be peeled and deveined.
- Red currants
- Rocket or arugula
- Creme de cassis: optional; I use it when I happen to have it.
- If you don't have it, either leave it out completely or replace it with another fruit liquor or a little brandy.
How to serve?
- The recipe is supposed to serve 4. My husband and I had absolutely no difficulties managing the whole thing alone.
- Serve the prawn salad immediately with crusty bread or French baguette.
More recipes with currants
Prawn Salad with Red Currant Sauce
Ingredients
- 16 tiger prawns peeled and deveined
- 2 tablespoons olive oil divided
- some sweet paprika powder
- 1 shallot
- 7 oz red currants 200 g
- 1 red chili
- 4 tablespoons sugar
- 3 tablespoons water
- 1 teaspoon corn starch
- 1 tablespoon cassis liquor optional
- 1 teaspoon honey or more to taste
- two large handfuls arugula/ rocket
- fine sea salt and freshly ground black pepper
Instructions
- Marinate prawns: Place the clean prawns in a bowl, add 1 tablespoon of olive oil, paprika, and some salt. Mix well with your hands and set aside until you are almost finished with the sauce.
- Prepare: Chop the shallot very finely. Remove the stems from the red currants. Deseed (or not) the red chili and chop it very finely.
- Red currant sauce: Heat the second tablespoon olive oil in a small saucepan. Cook the shallot on medium heat until translucent. Add the red currants, chili, sugar, 3 tablespoons water, and some salt. Bring to a boil, lower the heat and simmer for about 5 minutes. Pass the mixture through a sieve to remove the seeds of the currants and pour the sauce back into the pan.
- Thicken: In a small bowl, mix the corn starch with very little water to form a paste. Bring the sauce back to boil and slowly whisk in the cornstarch mixture. Cook for another minute, then stir in the cassis liquor and the honey.
- Salad: While the sauce is cooking, wash and dry the rocket and arrange it on four plates or a large platter.
- Cook prawns: Heat a large non-stick pan on medium heat. Add the prawns and cook for 1 to 2 minutes on each side. Do not overcook. Place the prawns on top of the rocket and pour some of the red currant sauce all over.
- Serve immediately with the remaining sauce and baguette.
Marvellina @ What To Cook Today says
oh my gosh...I love tiger prawns and the sauce looks pretty amazing too !!! I've never had it with redcurrant sauce before!
Nammi says
Wow look at those juicy prawns.
Angie@Angie's Recipes says
My kind of salad...those prawns are really succulent and delicious.
Anne says
This sounds like such a lovely combination!
Kathy @ Beyond the Chicken Coop says
How lucky to have a surplus of red currants! Love that you've used them with these prawns. The color is spectacular.
mjskitchen says
What a nice way to enjoy prawns. The Growers market here in town always have red currents in early summer, but unfortunately, they are shut down this year. Bummer, because I would love to make this dish. Beautiful presentation Adnina!